黄酒； 酵母； 筛选 |
Screening of Yeast Strains and Comparison of Their Fermentation Performance
Jinfeng Winery Co. Ltd., Shanghai 201501, China
Three yeast strains (S1, A4 and J4) were isolated from fermenting mash and active dry yeast of two different sources. Through wine-making test, their alcohol-producing capacity and acid-producing capacity were compared. Besides, residual sugar content, amino acid nitrogen content, and volatile flavoring substances content in their fermenting solution were measured and compared. The results suggested that each strain had its individual characteristics and all of them met wine-making requirements and could be used in wine production to improve yellow rice wine quality.
yellow rice wine; yeast; screenin